Job Summary

• Lead the kitchen and define the culinary identity by creating seasonal menus featuring North and South Indian cuisine.
• Manage full kitchen operations including team leadership, inventory, vendor relationships, and maintaining food costs between 28-32%.
• Ensure strict adherence to NEA, SFA, and HACCP standards while fostering a culture of consistency, hygiene, and speed.

Matching Summary

Salary

Competitive salary; Duty meals & uniform provided; Medical benefits & annual leave

Skills & Requirements

Key Requirements

• WSQ Food Hygiene certification required
• Culinary degree or diploma preferred
• Minimum 7 years experience in Indian cuisine
• Minimum 3 years leadership experience

Work Rights